Marmalade -

Is a semi-liquid preserve, made by boiling the pulp or juice of thick-rind fruits, such as oranges, pineapples, lemons, etc., with portions of their rinds. The most popular is that of oranges, the Seville or Bitter orange being employed for a majority of the best types.

In the manufacture of orange marmalade, the fruit are first prepared by picking off the eyes, washing in large tubs and halving and pulping by machinery.

After the separation of the rind and pulp, the latter is placed in machines which express the juice, and the rind goes to the cutting machines, where revolving knives slice it into thin rings and drop it into vats of cold water, which, as filled, are boiled by means of the steam coils in the bottom of each vat.

Peel and juice next go together into huge copper pans, half full of thick syrup of white sugar, and are boiled until the desired consistence has been reached. This process requires both care and experience, for if the fruit is over-boiled, the syrup will harden into candy, and if under-cooked, the product will mold.

Cans, glasses and stone jars are all employed as containers, but the last named is the most characteristic form.

The first record of the use of marmalade is found during the reign of Henry VII, the original "marmalade" having been made from the quince, the Portuguese name for which is Marmelo. It was in those days a choice rarity, served as one of the sweets which concluded the enormous ceremonial banquets of the age.

Arround Marmalade in The Grocer's Encyclopedia


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